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Preparation

Preheat oven to 350°F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450°F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet; drizzle with oil and toss to coat. Spread in single layer. Roast until browned in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.

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Recent Reviews

I have been making this stuffing for several years now, for both Christmas and Thanksgiving. Everyone seems to love it, and it is pleasingly different from many other stuffing recipes. I can't imagine a holiday dinner without it! I follow the recipe pretty much to the letter. Be careful, though--I have burned the lemons before, but luckily had some on reserve so could still make the stuffing. It would not be the same without the roasted lemons!

cdol from Maryland /

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Meh... this was just ok. (I made this at Thanksgiving.) I cut the lemon in half because other reviewers said it was overwhelming- I could definitely still taste the lemon in there so I'm glad I only went with one! I thought this recipe was OK but my hubby informed me "to never make it again." lol! I liked the fennel flavor mixed with the rest of the Thanksgiving meal- but the rest of the family (not the most culinary-adventurous) were not fans. Anyhow- I will continue my search for a perfect stuffing recipe!

jgray2 from Vermont /

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I never follow recipes to the letter, so take this with a grain of salt. I always have to make a pretty traditional stuffing for Thanksgiving (my mother likes to get crazy), and this one provided a really nice twist on my usual fennel/sage/apple/sausage. Especially for the vegetarian version. I would turn the temp down on the lemons. I burned 2 batches!

teqnicolor from Portland, OR /

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I have made this a couple of times and have some things I have to remind myself to do to ensure it turns out balanced and not too lemony or soggy:
1. Cut bread into small but not tiny pieces and make sure not to crowd them on the cookie sheet(s) so they toast evenly.
2. Slice the lemons 1/8" or close to roast and then chop into tiny pieces.
3. Use a very large roasting pan or 2 if you are really making a lot.
4. Add a little extra fennel if you like fennel because I love it and I feel the lemon overpowers the fennel by just a touch.

A Cook from New york /

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We made this for our Christmas Dinner last year. It was a huge hit and the flavors offset the traditional turkey dinner nicely. The Sour-ish lemon flavor was very interesting.